Tagged Questions

I discovered that I can buy cream cheese at 1/4 the price per pound, but only if I buy it as a solid 10 cm x 10 cm x 40 cm brick. Assuming I only eat 1/10th of this brick per week, is there any way I ...

I need to soften some cream cheese to room temperature. I forgot to take the cream cheese out of the refrigerator and don't want to offset my bake start time letting it sit. Is there a way to quickly ...

I have a maybe (3 lb?) block of Philadelphia Brand Cream Cheese. I just cut into it for the third time and noticed several pockets of what appear to be to be water in the middle of the cheese. I've ...

Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else.
My initial guess is to leave the cream and ...

So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. ...

I made this recipe here and have some of the black bean, onion, cream cheese mixture left. My question is .. how long will this last? For some reason, the thought of heating down the cream cheese to ...

Is it possible to use Mascarpone in place of cream cheese in cookie recipes? If so, is it an equal amount substitution? For ex: if the recipe calls for 8 oz. of cream cheese, can 8 oz. of mascarpone ...

There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...